Turkey, meat items: 3-4 days Notes: On Thanksgiving Day: Remove meat from carcass and layer in shallow pan, no more than 2” deep. Cover and refrigerate within 2 hours after Thanksgiving meal. Leftovers can be frozen and stored 2-6 months.

Stuffing or dressing, Gravy: 1-2 days Freeze leftovers within 24 hours of the meal for later use.

Casseroles (green bean casserole, sweet potato, mashed potatoes): 4-5 days Leftovers can be frozen after 3 days and stored in the freezer 2-6 months.

Cooked Vegetables: 4-5 days

Cranberry sauce, relish: 6 days

Pumpkin Pie, Apple Pie: 2 days for best quality, 5 days for food safety Store covered in the refrigerator.

Notes From USDA Food Safety and Inspection Service:

Storing Your Leftovers

• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours.

1 package McCormick® Recipe Inspirations Country Herb Chicken & Dumplings which includes the following Spices:

3/4 teaspoon McCormick® Sage, Rubbed

1/2 teaspoon McCormick® Garlic, Minced

1/2 teaspoon McCormick® Rosemary Leaves, crushed

1/2 teaspoon McCormick® Thyme Leaves

1/2 teaspoon McCormick® Black Pepper, Coarse Ground

3/4 teaspoon McCormick® Parsley Flakes

1/4 cup (1/2 stick) butter

1 medium onion, chopped (about 1 cup)

1/4 cup flour

3 cups reduced sodium chicken broth

1 1/3 cups milk, divided

3 cups cubed cooked Turkey

2 cups assorted vegetables (thaw if frozen)

1 cup all-purpose baking mix

Directions:

1. Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add broth, 1 cup of the milk and all of the Spices except Parsley; whisk until mixture is smooth.

2. Stir in turkey and vegetables. Bring to boil; reduce heat to medium.

For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.

Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.

Author:Tina Miller

Tina is a Meijer Dietitian and Healthy Living Advisor for East Michigan and Northern Ohio. With over 20 years of experience as a registered dietitian, her goals include providing you with simple steps to achieve and maintain good health, menus and recipes that are easy and enjoyable, and sound nutrition advice that is based on current and credible research.